Number of servings: 2
These colorful noodles provide a refreshing bite on a scalding summer day. Discover the best of both worlds with this Japanese noodle dish inspired by Chinese cuisine!
INGREDIENTS
- 480g ramen noodles
- 2 eggs
- Butter
- 1 pinch of coarse salt
- 1 tsp sugar
- 60g ham
- ½ cucumber
- 70g mung bean sprouts
Marinated shiitake mushrooms:
- 3 shiitake mushrooms
- 1 cup of water
- 1½ Tbsp sugar
- 1 Tbsp soy sauce
Soup:
- 1 cup of dashi
- 4 Tbsp soy sauce
- 1½ Tbsp sugar
- 2½ Tbsp rice vinegar
- ½ Tbsp sesame oil
- 1 Tbsp sesame paste
- 10g ginger
PREPARATION
Prepare the shiitake mushrooms beforehand by blanching them in a mixture of water, sugar and soy sauce. Place in a closed container in the refrigerator, for maximum two days. Cut in thin strips before serving.
Step 1
Prepare the dashi according to the packaging. Let it cool down and pour it into a bowl. Place this bowl in ice water. Add soy sauce, pressed ginger, sugar and rice vinegar in the bowl. Add sesame oil and sesame paste and stir.
Step 2
Cut off the root part of the bean sprouts and blanch. Drain the water, add salt, and use a fan to cool down the bean sprouts quickly. Cut the cucumber diagonally in thin slices. Then cut the slices in thin strips.
Step 3
Scramble the eggs and season with sugar and salt. Fry 2-3 thin omelettes using a little butter in a frying pan, or ideally a tamagoyaki pan. Let the omelettes cool down and cut in thin strips. Cut the ham in thin strips of a similar size.
Step 4 Step 5 Itadakimasu! Let’s dig in!
Heat plenty water and let it boil. Prepare the noodles according to the packaging. Drain the noodles in a colander under streaming cold water. Get rid of the moist and serve on an elegant plate.
Arrange the egg, ham, cucumber, bean sprouts and cut shiitake mushrooms on the noodles in a way that the colours come out beautifully according to your preference. Pour the sauce over the noodles. Add mustard and cut pink ginger in small strips and put this on top of the noodles as garnishing.